If you want to take this dish to your next potluck dinner, prepare it the same way but using a slow cooker. The combination of flavors will explode in your mouth after they have had the time to cook to perfection. Not only does it make it easier to get to where you are going, it also saves you from leaving your stove running for so long which can be a nightmare if you have little ones running around.
Check out what they are saying about this recipe over at All Recipes:
“This dish was absolutely delicious and packed full of flavor.”
Whether you are from the South or if you are just trying to recreate the flavor, this is a dish that is sure to please.
Ingredients
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon McCormick’s cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups Uncle Ben’s long grain white rice
Instructions
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
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Quick Tip: Sprinkle some hot sauce in for more zest.
Thanks again to All Recipes for this Authentic Louisianan recipe.